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Parmesan Chive Smashed Potatoes
Photo: Quentin Bacon
From the cookbook:
Make It Ahead
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
- 1 pound mixed small Yukon Gold and red new potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- 3 tablespoons good olive oil
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons minced fresh chives
- Fleur de sel or sea salt
Preheat the oven to 400 degrees.
Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it’s about ½ inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and ¾ teaspoon pepper.
Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.
Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
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From the cookbook
Parnassus Books is now the official distributor of my signed books! When you click to purchase, we will direct you to the Parnassus website where my memoir and cookbooks are available.
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